Basic Breakfast Muffin, Cinnamon

Cinnamon Muffins.JPG

By Di Rogers

I bake these, 6 at time, because I have at least one everyday.

¼  cup flax meal

¼ cup oat fiber (fiber not bran)

2 TBLS coconut flour

2 TBLS almond meal/flour

1 ½ tsp baking powder

1 TBLS cinnamon

1 tsp pumpkin pie spice

2 tsp stevia (I use sweetleaf powder, contains Stevia extract & inulin only)

1 tsp glucomannan (optional, but it greatly improves texture)

3 eggs

4 TBLS vanilla syrup (I use Torani)

¼ cup almond milk (you could sub HWC)

2 TBLS Olive Oil

10 drops of EZ-Sweetz (liquid sucralose)

Mix wet and dry ingredients seperatly, add wet to dry, mix well.

Pour into a well oiled muffin tin and bake at 375° for 16 to 18 minutes, take out of tin and cool on a rack.  I keep them refrigerated, then slice and toast them.  You can reheat them in the microware, but I prefer toasting.

Per Muffin:

Calories -126.51     




Net carbs-1.01       

Fat-75%       Carbs-18%      Protein-6%